Spiced Mushroom Cookies Recipe
An adorable spiced cookie in the shape of a mushroom. Double the spice if you like!
Ingredients
- 57 g unsalted butter, room temp (¼ cup)
- 100 6 granulated sugar (½ cup)
- 2 large eggs room temp
- 61 g plain yogurt (¼ cup)
- 255 g honey (¾ cup)
- 520 g all-purpose flour (4 cups)
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground all-spice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- ¼ teaspoon ground cardamom
- ¼ teaspoon kosher salt
For the Icing and "glue"
- 2 cups powdered sugar
- ¼ c water
- 1 tablespoon lemon juice
- 1 tablespoon cocoa powder
Instructions
- Baking times are 10-12 minutes for the mushroom caps, 8-10 minutes for the stems. Bake the caps separately from the stems.
- 1. Combine flour, baking soda, spices and salt in a medium bowl. Set aside
- 2. Cream butter and sugar until well combined. Add in eggs, mixing well after each addition.
- 3 Stir in yogurt and honey.
- 4. Slowly add in flour mixture and mix until well combined
- 5. Chill for 12 hours up to 24 hours.
- 6. Preheat oven to 375, prepare cookie sheets with parchment or silicone bake mats.
- 7. Once dough is chilled, scoop about a tablespoon sized ball for the mushroom caps. Roll the dough balls round in your hands and then make an indent on the bottom with the end of a small round wooden spoon handle. Gently press so you don’t squish the dough too much. Place bottom side down on baking sheet.
- 8. For the stems roll about a half of a tablespoon of dough about an inch and a half long with one end pointed and the other slightly flat. Place stems on a separate baking sheet from the caps
- 9. Bake 10-12 minutes for caps. 8-10 for stems, if the holes in the caps close up, once cooled, scrape a little back out with a sharp knife, just enough to fit the pointed end of the stem in it. Match up stems and caps so they are ready to “glue” together.
- 10. For the icing: Combine sugar, water and lemon juice. Dip pointed end of stems in the icing, let excess drip off and insert into indent in caps. Place cap side down and let fully dry.
- 11. Add cocoa to the remaining icing and mix. Carefully dip the caps in the icing and lie on a wire drying rack and let fully dry. These keep well at room temperature in an airtight container for up to a week or frozen for several months.
Notes
These aren't too time consuming once the dough is chilled. Chilling takes the longest time. Be careful when rolling out the stems and caps that you don't overwork the dough but still roll well enough to keep shape. Read over the instructions carefully before beginning.
You can always double the amount of spices if you like. I make them lightly spiced but if you want a stronger flavor of any of the other spices have at it and add more.